Sour Cream & Crème Fraîche FAQ

Thinking of making sour cream or creme fraiche at home? Learn more about each cultured dairy product and what is involved in culturing each at home with our comprehensive FAQ. If you're still unsure how to get started, don't hesitate to reach out, we are happy to help!

Q. What is the difference between sour cream & crème fraîche?

A. Sour Cream is a cultured cream product that contains about 20% butterfat and has a sour flavor. Crème Fraîche is a cultured cream product with more butterfat and a milder flavor.

Q. What cultures do you have for making sour cream?

Q. Are there other ways to culture sour cream?

A. Real sour cream requires the specific culture. A substitute and very good-tasting soured cream can be made using yogurt or kefir as starter instead, but it's not really what we think of as sour cream. You can find details in our How to Make Sour Cream article

Q. Why can’t I reculture a direct-set starter?

Q. How can the sour cream starter culture also make buttermilk?

A. The bacteria in the Buttermilk & Sour Cream Starter when added to milk produce a cultured buttermilk. By adding the same bacteria to cream, the culture produces sour cream.

Q. Can I use the Cultured Buttermilk Starter to make sour cream?

A. Yes, first you must culture a batch of buttermilk using the starter. Then the cultured buttermilk can be used as starter culture to produce sour cream. Instructions for Making Sour Cream, with details for using cultured buttermilk along with other options, are available on our website.

Q. My house is colder than 70ºF, how can I culture sour cream or crème fraîche?

A. Many homes maintain temperatures that are cooler, especially in the winter. In our article, Cold Weather Care for Starter Cultures, find out how to keep your cultures the perfect culturing temperature.

Q. How important is temperature when culturing?

A. The temperature can vary within a certain range specified in the instructions, but it is very important to stay within that range. Too warm and the bacteria will die. Too cool and the culturing will halt, and will likely not start again.

Q. How will I know when my sour cream or crème fraîche has set?

A. Once it has set it will be more or less uniform in appearance: one solid mass. It should appear relatively smooth. Sometimes a bit of whey will separate during the culturing process. This is completely normal.